CN106666621A - Hotpot oil extracted based on supercritical technique - Google Patents
Hotpot oil extracted based on supercritical technique Download PDFInfo
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- CN106666621A CN106666621A CN201611182742.6A CN201611182742A CN106666621A CN 106666621 A CN106666621 A CN 106666621A CN 201611182742 A CN201611182742 A CN 201611182742A CN 106666621 A CN106666621 A CN 106666621A
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- 238000000034 method Methods 0.000 title claims abstract description 19
- 239000003921 oil Substances 0.000 claims abstract description 76
- 235000019198 oils Nutrition 0.000 claims abstract description 76
- 239000000463 material Substances 0.000 claims abstract description 56
- 238000000605 extraction Methods 0.000 claims abstract description 22
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 8
- 239000012138 yeast extract Substances 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 25
- 239000002893 slag Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 9
- 235000021551 crystal sugar Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 4
- 244000188192 Murraya paniculata Species 0.000 claims description 4
- 235000009696 Murraya paniculata Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 241000283690 Bos taurus Species 0.000 claims 1
- 238000001914 filtration Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract description 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 2
- 235000008397 ginger Nutrition 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000003760 tallow Substances 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 8
- 235000013311 vegetables Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses hotpot oil extracted based on a supercritical technique. The hotpot oil comprises beef tallow, plant oil, chili, bean sauce, ginger, garlic, a yeast extract, aginomoto, chicken essence, Chinese prickly ash, rice wine, fermented glutinous rice, fermented soya beans, rock candy and salt. The hotpot oil is made by frying the materials so as to obtain a dreg-containing base material, cooling the dreg-containing base material, filtering by using a horizontal spiral centrifuge till the oil content of separated material dregs is about 5%, and pouring out separated fried oil for later use; performing supercritical CO2 extraction for 1-2 hours on the separated material dregs so as to obtain supercritical extracted base material essence oil; adding the extracted base material essence oil into the fried oil, adding Chinese prickly ash oil produced by using a cold pressing process, and sufficiently mixing, thereby obtaining the hotpot oil. The hotpot oil has the advantages of being added into other hotpot base materials to improve the taste, and also added into Sichuan tasty oily stewed meal, food cooked with spicy and hot soup, braised food, fried food and the like to enrich the taste.
Description
Technical field
The present invention relates to bottom material of chafing dish processing technique field, in particular to a kind of chaffy dish extracted based on supercritical technology
Oil.
Background technology
Chaffy dish be derived from Yangtse River in Chongqing side harbour " coolie " be equipped with water, Fish and vegetable under cheap poultry as food materials it is fragrant pungent
A kind of way of dining of material hodgepodge infusion, after define its unique diet style and raw material and choose through being continually changing.Pass
The bottom material of chafing dish of system is that through a few houres, parch infusion is formed by vegetable and animals oils, Pericarpium Zanthoxyli, Fructus Capsici, Rhizoma Zingiberis Recens Bulbus Allii, spice etc..Which is substantially
Various agricultural product, taste compound active substance dissolving in other words immersion profit phase in spice, and with complicated physics with
The process of chemical change.
On the other hand, the Sichuan cuisine whole nation is increasingly liked by various places people that the dispensing in Sichuan cuisine is more, and processing technology
Complexity, for this purpose, many people select bottom material of chafing dish as the preparing ingredients of Sichuan cuisine, but it is more containing material residue in traditional bottom material of chafing dish,
And the taste compound in material residue is not completely discharged in oils and fatss, it is impossible to be discharged in dish by the parch of short time, shadow
Ring mouthfeel.
The content of the invention
For above-mentioned the deficiencies in the prior art, the technical problem to be solved is：How to provide one kind to use
Improve mouthfeel in the other bottom material of chafing dish of addition, it can also be used to the river taste oil halogen of Chinese meal, emit dish, cook or cooking based on super
The chaffy dish oil that critical technology is extracted.
In order to solve above-mentioned technical problem, following technical scheme is present invention employs：
A kind of chaffy dish oil extracted based on supercritical technology, it is characterised in that including the component of following mass parts：Adeps Bovis seu Bubali 180~
240 parts, 30~60 parts of vegetable oil, 25~55 parts of Fructus Capsici, 100~150 parts of Semen Sojae Preparatum, 30~55 parts of Rhizoma Zingiberis Recens, 60~90 parts of Bulbus Allii, yeast
3~7 parts of extract, 3~6 parts of monosodium glutamate, 5~15 parts of chicken essence, 25~35 parts of Pericarpium Zanthoxyli, 10~20 parts of yellow wine, 50~70 parts of distiller grainss, bean
30~50 parts of fermented soya beans, salted or other wise, 15~35 parts of crystal sugar, 20~40 parts of Sal；Made using following technique：Vegetable oil is put in pot greatly
Burn to 7~8 one-tenth it is hot, pour Rhizoma Zingiberis Recens into and Bulbus Allii fried and pulls out standby to sallow, be then placed in Adeps Bovis seu Bubali and continue heating, treat that kettle temperature is 70
When~80 DEG C, Fructus Capsici is poured into, small fire stir-fries 30~60min, after being put into enduring of crystal sugar, adds Semen Sojae Preparatum, butter, continue to stir-fry 5~
10min；Add distiller grainss, monosodium glutamate, chicken essence, yeast extract, Semen Sojae Preparatum, Pericarpium Zanthoxyli and Sal, stir-fry to moisture it is quick-drying when take the dish out of the pot after
Make slag inclusion bed material；Above-mentioned parch good slag inclusion bed material is cooled to after 70~80 DEG C, is filtered using horizontal spiral centrifuge, is made
The material residue oil content separated is 5% or so, will be the parch isolated oil temporary stand-by；Material residue to separating surpasses
After critical CO2 extracts 1 ~ 2 h, supercritical extraction bed material quintessence oil is obtained；Extractant selects liquid CO 2, arranges extraction conditionss for extraction
Take 35 ~ 55 DEG C of temperature, 25 ~ 45 MPa of extracting pressure；The bed material quintessence oil being obtained by extraction is poured in above-mentioned parch oil, and is added cold
The Fructus Zanthoxyli oil of technique productions is squeezed, chaffy dish oil after being sufficiently mixed, is obtained.
After above-mentioned raw materials are made according to above-mentioned technique, by slag inclusion bed material after horizontal spiral centrifuge filtration, then will
Material residue carries out supercritical CO2Extraction so that the taste compound in raw material leaches into supercritical extraction bed material quintessence oil completely, then
The bed material quintessence oil of extraction is poured in above-mentioned parch oil, and adds the Fructus Zanthoxyli oil of cold pressing process production, fire after being sufficiently mixed, is obtained
Pot oil.The chaffy dish oil is added in other chaffy dish soups, chaffy dish mouthfeel can be improved, gone out taste fast.Carried out using the chaffy dish oil
When Sichuan cuisine makes, without the need for independent dispensing, simplify stir-frying-technology.Further, since taste compound is extracted in chaffy dish oil completely so that
The Sichuan cuisine for exceeding is more tasty, meanwhile, the chaffy dish oil after the dregs of fat are separated does not contain material residue so that the vegetable color, smell and taste fried out
It is various.
Further, each raw material components are：It is 180 parts of Adeps Bovis seu Bubali, 30 parts of vegetable oil, 25 parts of Fructus Capsici, 100 parts of Semen Sojae Preparatum, 50 parts of Rhizoma Zingiberis Recens, big
80 parts of Bulbus Allii, 6 parts of yeast extract, 5 parts of monosodium glutamate, 12 parts of chicken essence, 32 parts of Pericarpium Zanthoxyli, 16 parts of yellow wine, 60 parts of distiller grainss, 45 parts of Semen Sojae Preparatum, ice
Sugared 30 parts, 40 parts of Sal.
Further, also including raw material as follows by weight：3~5 parts of Flos Caryophylli, 3~4 parts of Murraya paniculata (L.) Jack., 2~3 parts of Fructus Amomi Rotunduss,
4~6 parts of Cortex Cinnamomi.
Further, during making, after adding Semen Sojae Preparatum and butter, continue the 5~10min that stir-fries, stir-fry until Semen Sojae Preparatum, it is shinny i.e.
Can.
Compared to existing technology, material residue then is surpassed by slag inclusion bed material after horizontal spiral centrifuge filtration by the present invention
Critical CO2Extraction so that the taste compound in raw material leaches into supercritical extraction bed material quintessence oil completely, then by the bottom of extraction
Material quintessence oil is poured in above-mentioned parch oil, and adds the Fructus Zanthoxyli oil of cold pressing process production, and chaffy dish oil is obtained after being sufficiently mixed.By the fire
Pot oil is added in other chaffy dish soups, can improve chaffy dish mouthfeel, go out taste fast.When carrying out Sichuan cuisine making using the chaffy dish oil,
Without the need for independent dispensing, simplify stir-frying-technology.Further, since taste compound is extracted in chaffy dish oil completely so that the Sichuan cuisine for exceeding
Comparison is tasty, meanwhile, the chaffy dish oil after the dregs of fat are separated does not contain material residue so that the vegetable fried out looks good, smell good and taste good.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.The implementation case with the technology of the present invention is being
Under the premise of implemented, now provide detailed embodiment and specific operating process illustrate the present invention it is creative, but
Protection scope of the present invention is not limited to below example.
Embodiment 1
A kind of chaffy dish oil extracted based on supercritical technology, including the component of following mass parts：210 parts of Adeps Bovis seu Bubali, 60 parts of Oleum Brassicae campestriss,
45 parts of Fructus Capsici, 130 parts of Semen Sojae Preparatum, 45 parts of bruised ginger, 75 parts of Bulbus Allii, 6 parts of yeast extract, 5 parts of monosodium glutamate, 15 parts of chicken essence, 30 parts of Pericarpium Zanthoxyli,
15 parts of yellow wine, 55 parts of fermented glutinous wine, 40 parts of Semen Sojae Preparatum, 30 parts of crystal sugar, 30 parts of Sal, 5 parts of Flos Caryophylli, 4 parts of Murraya paniculata (L.) Jack., 3 parts of Fructus Amomi Rotunduss, Cortex Cinnamomi
6 parts.Made using following technique：Vegetable oil is put in pot burn greatly to 7~8 one-tenth it is hot, pour Rhizoma Zingiberis Recens into and Bulbus Allii fried to sallow
Pull out standby, be then placed in Adeps Bovis seu Bubali and continue heating, when kettle temperature is 70~80 DEG C, pour Fructus Capsici into, small fire stir-fries 50min,
After being put into enduring of crystal sugar, Semen Sojae Preparatum, butter are added, continues the 8min that stir-fries, stir-fried until Semen Sojae Preparatum, shinny；Add distiller grainss, taste
Essence, chicken essence, yeast extract, Semen Sojae Preparatum, Pericarpium Zanthoxyli and Sal, stir-fry to moisture it is quick-drying when take the dish out of the pot after make slag inclusion bed material；Will be upper
After good slag inclusion bed material of stating parch is cooled to 70~80 DEG C, is filtered using horizontal spiral centrifuge, contain the material residue separated
Oil mass is 5% or so, will be the parch isolated oil temporary stand-by；Material residue to separating carries out supercritical CO2After extracting 2 h,
Obtain supercritical extraction bed material quintessence oil；Extractant selects liquid CO2, setting extraction conditionss are 35 ~ 55 DEG C of extraction temperature, extract pressure
35 MPa of power；The bed material quintessence oil being obtained by extraction is poured in above-mentioned parch oil, and adds the Fructus Zanthoxyli oil of cold pressing process production, fully
Chaffy dish oil is obtained after mixing.
After above-mentioned raw materials are made according to above-mentioned technique, by slag inclusion bed material after horizontal spiral centrifuge filtration, then will
Material residue carries out supercritical CO2Extraction so that the taste compound in raw material leaches into supercritical extraction bed material quintessence oil completely, then
The bed material quintessence oil of extraction is poured in above-mentioned parch oil, and adds the Fructus Zanthoxyli oil of cold pressing process production, fire after being sufficiently mixed, is obtained
Pot oil.The chaffy dish oil is added in other chaffy dish soups, chaffy dish mouthfeel can be improved, gone out taste fast.Carried out using the chaffy dish oil
When Sichuan cuisine makes, without the need for independent dispensing, simplify stir-frying-technology.Further, since taste compound is extracted in chaffy dish oil completely so that
The Sichuan cuisine for exceeding is more tasty, meanwhile, the chaffy dish oil after the dregs of fat are separated does not contain material residue so that the vegetable color, smell and taste fried out
It is various.
Embodiment 2
A kind of chaffy dish oil extracted based on supercritical technology, including the component of following mass parts：180 parts of Adeps Bovis seu Bubali, 30 parts of vegetable oil,
25 parts of Fructus Capsici, 100 parts of Semen Sojae Preparatum, 50 parts of Rhizoma Zingiberis Recens, 80 parts of Bulbus Allii, 6 parts of yeast extract, 5 parts of monosodium glutamate, 12 parts of chicken essence, 32 parts of Pericarpium Zanthoxyli, Huang
16 parts of wine, 60 parts of distiller grainss, 45 parts of Semen Sojae Preparatum, 30 parts of crystal sugar, 40 parts of Sal, 3 parts of Flos Caryophylli, 3 parts of Murraya paniculata (L.) Jack., 2 parts of Fructus Amomi Rotunduss, 4 parts of Cortex Cinnamomi；
Made using following technique：Vegetable oil is put in pot burn greatly to 7~8 one-tenth it is hot, pour Rhizoma Zingiberis Recens into and Bulbus Allii fried to sallow and pulled out
It is standby, it is then placed in Adeps Bovis seu Bubali and continues heating, when kettle temperature is 70~80 DEG C, pours Fructus Capsici into, small fire stir-fries 30min, is put into
After enduring of crystal sugar, add Semen Sojae Preparatum, butter, continue to stir-fry stir-fry until Semen Sojae Preparatum, it is shinny；Distiller grainss, monosodium glutamate, chicken essence, yeast is added to take out
Extract, Semen Sojae Preparatum, Pericarpium Zanthoxyli and Sal, stir-fry to moisture it is quick-drying when take the dish out of the pot after make slag inclusion bed material；By the good slag inclusion of above-mentioned parch
After bed material is cooled to 70~80 DEG C, filtered using horizontal spiral centrifuge, make the material residue oil content separated be 5% or so, will
The parch oil isolated is temporary stand-by；Material residue to separating carries out supercritical CO2After extracting 1.5 h, supercritical extraction is obtained
Take bed material quintessence oil；Extractant selects liquid CO2, setting extraction conditionss be 35 ~ 55 DEG C of extraction temperature, 45 MPa of extracting pressure；Will
The bed material quintessence oil being obtained by extraction is poured in above-mentioned parch oil, and adds the Fructus Zanthoxyli oil of cold pressing process production, is obtained after being sufficiently mixed
Chaffy dish oil.
Finally illustrate, above example is only unrestricted to illustrate technical scheme, although with reference to compared with
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from the objective and scope of technical solution of the present invention, which all should be covered at this
In the middle of the right of invention.
Claims (4)
1. a kind of chaffy dish based on supercritical technology extraction is oily, it is characterised in that including the component of following mass parts：Adeps Bovis seu Bubali 180
~240 parts, 30~60 parts of vegetable oil, 25~55 parts of Fructus Capsici, 100~150 parts of Semen Sojae Preparatum, 30~55 parts of Rhizoma Zingiberis Recens, 60~90 parts of Bulbus Allii, ferment
3~7 parts of female extract, 3~6 parts of monosodium glutamate, 5~15 parts of chicken essence, 25~35 parts of Pericarpium Zanthoxyli, 10~20 parts of yellow wine, 50~70 parts of distiller grainss,
30~50 parts of Semen Sojae Preparatum, 15~35 parts of crystal sugar, 20~40 parts of Sal；Made using following technique：Vegetable oil is put in pot
Burn greatly to 7~8 one-tenth it is hot, pour Rhizoma Zingiberis Recens into and Bulbus Allii fried and pulls out standby to sallow, be then placed in Adeps Bovis seu Bubali and continue heating, treat that kettle temperature is
When 70~80 DEG C, Fructus Capsici is poured into, small fire stir-fries 30~60min, after being put into enduring of crystal sugar, adds Semen Sojae Preparatum, butter, continue to stir-fry 5
~10min；Add distiller grainss, monosodium glutamate, chicken essence, yeast extract, Semen Sojae Preparatum, Pericarpium Zanthoxyli and Sal, stir-fry to moisture it is quick-drying when take the dish out of the pot
After make slag inclusion bed material；Above-mentioned parch good slag inclusion bed material is cooled to after 70~80 DEG C, is filtered using horizontal spiral centrifuge,
The material residue oil content separated is made to be 5% or so, will be the parch isolated oil temporary stand-by；Material residue to separating is carried out
After 1 ~ 2 h of SCF-CO 2, supercritical extraction bed material quintessence oil is obtained；Extractant selects liquid CO 2, arranges extraction conditionss and is
35 ~ 55 DEG C of extraction temperature, 25 ~ 45 MPa of extracting pressure；The bed material quintessence oil being obtained by extraction is poured in above-mentioned parch oil, and is added
The Fructus Zanthoxyli oil of cold pressing process production, is obtained chaffy dish oil after being sufficiently mixed.
2. the as claimed in claim 1 chaffy dish oil extracted based on supercritical technology, it is characterised in that each raw material components are：Cattle
Oil 180 parts, 30 parts of vegetable oil, 25 parts of Fructus Capsici, 100 parts of Semen Sojae Preparatum, 50 parts of Rhizoma Zingiberis Recens, 80 parts of Bulbus Allii, 6 parts of yeast extract, 5 parts of monosodium glutamate,
12 parts of chicken essence, 32 parts of Pericarpium Zanthoxyli, 16 parts of yellow wine, 60 parts of distiller grainss, 45 parts of Semen Sojae Preparatum, 30 parts of crystal sugar, 40 parts of Sal.
3. the chaffy dish based on supercritical technology extraction as claimed in claim 1 is oily, it is characterised in that also including as follows by weight
The raw material of part meter：3~5 parts of Flos Caryophylli, 3~4 parts of Murraya paniculata (L.) Jack., 2~3 parts of Fructus Amomi Rotunduss, 4~6 parts of Cortex Cinnamomi.
4. the chaffy dish based on supercritical technology extraction as claimed in claim 1 is oily, it is characterised in that during making, add Semen Sojae Preparatum
After butter, continue the 5~10min that stir-fries, stir-fry until Semen Sojae Preparatum, shinny.
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| CN201611182742.6A CN106666621A (en) | 2016-12-20 | 2016-12-20 | Hotpot oil extracted based on supercritical technique |
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Cited By (7)
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| CN107593935A (en) * | 2017-10-30 | 2018-01-19 | 重庆梅香园实业集团有限公司 | A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil |
| CN107751416A (en) * | 2017-10-30 | 2018-03-06 | 重庆梅香园实业集团有限公司 | A kind of method that chafing dish oil is prepared based on ultrasonic wave extraction |
| CN107771963A (en) * | 2017-10-30 | 2018-03-09 | 重庆梅香园实业集团有限公司 | The method that a kind of overcritical and HTHP high efficiency extraction prepares chafing dish oil |
| CN107811059A (en) * | 2017-10-30 | 2018-03-20 | 重庆梅香园实业集团有限公司 | A kind of method that ultrasonic wave and HTHP compound collecting prepares chafing dish oil |
| CN110786490A (en) * | 2019-10-08 | 2020-02-14 | 糜富林 | Production line and production method of hotpot condiment |
| CN111387461A (en) * | 2020-03-18 | 2020-07-10 | 内蒙古红太阳食品有限公司 | Method for preparing curry beef tallow hotpot condiment by applying embedding technology and low-temperature grease extraction technology |
| CN111728040A (en) * | 2020-06-12 | 2020-10-02 | 宁夏裕凌丰食品有限公司 | Novel oil for chafing dish and processing method thereof |
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| CN107593935A (en) * | 2017-10-30 | 2018-01-19 | 重庆梅香园实业集团有限公司 | A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil |
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| CN107771963A (en) * | 2017-10-30 | 2018-03-09 | 重庆梅香园实业集团有限公司 | The method that a kind of overcritical and HTHP high efficiency extraction prepares chafing dish oil |
| CN107811059A (en) * | 2017-10-30 | 2018-03-20 | 重庆梅香园实业集团有限公司 | A kind of method that ultrasonic wave and HTHP compound collecting prepares chafing dish oil |
| CN110786490A (en) * | 2019-10-08 | 2020-02-14 | 糜富林 | Production line and production method of hotpot condiment |
| CN110786490B (en) * | 2019-10-08 | 2023-03-17 | 糜富林 | Production line and production method of hotpot condiment |
| CN111387461A (en) * | 2020-03-18 | 2020-07-10 | 内蒙古红太阳食品有限公司 | Method for preparing curry beef tallow hotpot condiment by applying embedding technology and low-temperature grease extraction technology |
| CN111728040A (en) * | 2020-06-12 | 2020-10-02 | 宁夏裕凌丰食品有限公司 | Novel oil for chafing dish and processing method thereof |
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